This slow cooker gluten-free turkey stew is an amazing way to make the most of your Thanksgiving leftovers! Besides taking care of leftover Turkey, it uses mostly ingredients you’ve likely already got in your pantry. Easy to make, this is the ultimate in comfort food!
For me Thanksgiving it’s all about the turkey. There's always leftover though, and this easy turkey stew is a great way to make the most out of it!
When it comes to Thanksgiving dinner, I’m pretty traditional. I love turkey, mashed potatoes, green beans, corn casserole and pumpkin pie. Though, as my tastes have become more well rounded over the years, I do also enjoy throwing in a few unique sides like stuffed squash, kale salad, or pumpkin risotto.
How to Make This Crockpot Turkey Stew Recipe - Step By Step
It's so easy to make this deliciously comforting leftover stew!
- Pour oil around bottom of crockpot.
- Add onion, celery, carrots, potatoes, garlic and mushrooms along with stock, tomato paste, balsamic and seasonings.
- Cook on high for 4 hours or low for 8.
- About 30 minutes before serving, remove bay leaf and add roasted turkey.
- Also, spoon out 3 tablespoon of broth and whisk it together with your starch then pour the mixture into your stew and stir well.
Thanksgiving leftovers doesn't have to be a turkey sandwich!
When it comes to leftovers I typically enjoy a good turkey sandwich. But after one or two, it gets a little one note. And if you’ve had a few thanksgiving dinners, maybe one with friends, one with coworkers, and one with your family, you may be just done with thanksgiving all together.
That is why I love this leftover Turkey stew. Besides taking care of all that leftover Turkey, It uses mostly ingredients you’ve likely already got in your pantry and still gives off that warm comforting feeling of Thanksgiving dinner, while still offering some different flavor profiles.
Slow Cooker Turkey Stew is perfect for an easy meal
First off, no one wants to cook right after thanksgiving. With this you can literally throw the ingredients in the crockpot and enjoy it’s goodness at the end of the day. It’s especially great if you still have relatives or friends in town because it makes quite a bit of food but doesn't take you away from time together. It pairs perfectly with some freshly baked gluten free bread.
Turkey stew made with pantry basics
This is such a great go to recipe, because although there seems like a lot of ingredients I bet you already have most of them in your cupboards! Feel free to add in any veggies you like too that are laying around in your fridge. This is such a great dump and go recipe and it's packed full of flavor.
Top Tips for Making Turkey Stew
- If you don't have an electric slow cooker, you can also cook this is a heavy crock pot or dutch oven on the hob.
- Make sure to cut your vegetables into bite sized chunks.
- Stew can be frozen in an airtight container for up to 4 months, so make a big batch!
- Starch can be left out for more of a soup consistency.
Check Out These Other Thanksgiving Ideas
- Gluten Free Creamy Shrimp and Grits (with Kale Salad)
- The Capsule Pantry: Shepherd’s Pie + Four Other Comfort Food Recipes,
- Two-for-One Recipes || Roasted Corn Chicken Chili
- A Thanksgiving Tradition: Bourbon and Chocolate Pecan Pie
If you've made this recipe, I'd love to hear from you! Be sure to leave a comment and a star rating below!
Leftover Turkey Stew
Ingredients
- 2 c roasted turkey shredded or chopped
- 2 tablespoon olive oil
- 1 onion chopped
- 2 celery stalks chopped
- 3 carrots chopped
- 4 gold potatoes cut into bite size chunks
- 4 oz mushrooms quartered
- 1 c green beans frozen or fresh (optional)
- 5 c vegetable stock
- 4 garlic cloves chopped
- 1 tablespoon tomato paste
- ¼ c balsamic vinegar
- 2 teaspoon salt and more to taste
- ½ teaspoon pepper
- 1 bay leaf
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- ½ teaspoon parsley
- ½ teaspoon sage
- ½ teaspoon paprika
- 3 tablespoon starch- corn potato, or tapioca
Instructions
- Pour oil around bottom of crockpot.
- Add onion, celery, carrots, potatoes, garlic and mushrooms along with stock, tomato paste, balsamic and seasonings.
- Cook on high for 4 hours or low for 8.
- About 30 minutes before serving, remove bay leaf and add roasted turkey.
- Also, spoon out 3 tablespoon of broth and whisk it together with your starch then pour the mixture into your stew and stir well.
Notes
Nutrition
Gail NYberg says
Made this today. Added some yellow peppers, and added cauliflower and broccoli near the end. It was fantastic.
Craig G says
Jen
This was delicious. I had made a broth a few weeks ago from the turkey bones. I froze it, the left over gravy and turkey.
The only modifications were that I used the gravy with the broth and substituted the beans for frozen peas since that is what I had.
Family loved it. Definitely saving this recipe.
Thanks for sharing
Craig
Jen Pinkston says
Craig, I'm so glad to hear it! Frozen peas sound like a delicious complement!
Jen Pinkston says
So glad to hear that Wendy! Thank you!
Wendy says
This is a great base recipe. I didn’t have mushrooms and green beans so I omitted that and skipped 1 cup of the broth. Went with beef broth and used one turkey leg from the beginning of cooking. It was delicious!
Jennifer says
This looks so good!!
Jennifer
Effortlessly Sophisticated